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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81059
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dc.contributor.authorS. Jinap-
dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorI. Yusep-
dc.contributor.authorS. Nazamid-
dc.contributor.authorB. Jamilah-
dc.date.accessioned2016-06-17T05:58:34Z-
dc.date.available2016-06-17T05:58:34Z-
dc.date.issued2010-
dc.identifier.citationInternational Food Research Journal Faculty of Food Science and Technology Universiti Putra Malaysia; 1985-9813; Vol.17; No.3; 2010; Hal.763-774id
dc.identifier.issn1985-4668-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81059-
dc.language.isoidid
dc.publisherInternational Food Research Journal Faculty of Food Science and Technology Universiti Putra Malaysiaid
dc.titleRole of Carboxypeptidases to the Free Amino Acid Composition, Methylpyrazine Formation and Sensory Characteristic of Underfermented Cocoa Beansid
dc.typeArticleid
dc.subject.keywordRoleid
Appears in Collections:Food Science and Technology

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